Summer Coleslaw



  • 1/2 small head cabbage, shredded
  • 2 carrots, shredded
  • 1 cup snow peas, thinly sliced
  • 1 cup radishes, thinly sliced
  • 6 scallions, thinly sliced
  • 2 tablespoons chopped, toasted hazelnuts
  • 2 tablespoons chopped parsley
  • 1 tablespoon poppy seeds
  • Juice of 1/2 lemon
  • 3 tablespoons hazelnut or extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.

  2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

  • Prep Time:

  • Summer Coleslaw is not your average slaw. This version  of coleslaw is extra crunchy with snow peas, radishes, and hazelnuts.
  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 185
Fat per serving: 13.7g
Saturated fat per serving: 1.1g
Monounsaturated fat per serving: 9.8g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 4g
Carbohydrate per serving: 15g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 204mg
Calcium per serving: 132mg

Good to Know

Not your average slaw, this version is extra crunchy with snow peas, radishes, and hazelnuts.

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.